Great News for Fans of Paul Petersen (Little Texas Bistro)

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Great News for Fans of Paul Petersen (Little Texas Bistro)

I had a fantastic cooking class with Paul Petersen at Central Market today and am happy to report that he is planning to open up a new place here in town in the next nine months. He says the concept is similar to Little Texas Bistro but it will be in the city limits this time - possibly downtown. The new place will be tied to the Gage Hotel and is tentatively going to be named 12 Gage :-)

Also, in the next two weeks his line of salsas will be exclusively stocked by Central Market. I have a preview bottle of the green salsa called Venom Verde and it's really nice. There's enough heat to make you happy but not so much as to overpower a chip or any other dipper. The red salsa is roasted and has a warmth that sneaks up on you and lingers long after you've swallowed.

I'm scheduled into another class with him on October 19 so there may be more news then.

I put together a run down of the class for my blog if anyone wants more details about the class. I expect in general the interest for this group will be that he's coming back to town.

Put jackfruit bacon on your pork bacon or use it as a smoky, salty sub.

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Basic Boneless Roasted Leg of Lamb

A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.